Lemon Chicken Tortellini Recipes
LEMON CHICKEN TORTELLINI
This recipe freezes really well so I toss extra helpings in the freezer for those hectic days that need fast meals.-Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute chicken in butter until no longer pink. Remove and keep warm. In the same pan, cook red pepper until crisp-tender. Add garlic; cook 1 minute longer. Add 2 cups broth; bring to a boil., Combine the flour, salt, pepper and remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, lemon zest and pepper sauce if desired. Add spinach; cook just until wilted. Drain pasta; toss with sauce. Sprinkle with cheese.
Nutrition Facts : Calories 358 calories, Fat 13g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 883mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.
CHEESY CHICKEN TORTELLINI
What's not to love when you combine tortellini, chicken, and broccoli in a flavorful sauce made with chicken broth, milk, cream cheese, and Parmesan cheese? This dinner is a true kid-pleaser!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
- In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
- Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
- Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 5 g, TransFat 1/2 g
LEMON CHICKEN TORTELLINI
Make and share this Lemon Chicken Tortellini recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook tortellini according to package directions.
- Meanwhile, in a big skillet, saute chicken in butter until no longer pink.
- Remove and keep warm.
- In the same pan, cook red pepper until crisp-tender.
- Add in garlic; cook 1 minute.
- Add in 2 cups broth; bring to a boil.
- Combine the flour, salt, pepper, and remaining broth until smooth; gradually stir into the pan.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the chicken, lemon peel, and pepper sauce; add in spinach; cook just until wilted.
- Drain pasta; toss with sauce.
- Sprinkle with cheese.
TORTELLINI WITH ASPARAGUS & LEMON
This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled chicken on top would be awesome, too. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer., Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.
Nutrition Facts : Calories 594 calories, Fat 28g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 843mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.
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TORTELLINI IN A LEMON GARLIC SAUCE - CANADIAN COOKING …
From canadiancookingadventures.com
Cuisine ItalianTotal Time 30 minsCategory PastaCalories 689 per serving
- Start by bringing a large pan/pot of water to a boil then add in the refrigerated Tortellini, turn the heat down to medium and boil for 7-8 minutes or according to package instructions. Once cooked remove the tortellini from the heat. Then strain the tortellini and toss in a bowl with 1 tsp of olive oil, set aside.
- In the same pan/pot add 1 tsp of butter and the minced garlic. Saute for 1-2 minutes till fragrant then add in the spinach, fresh baby tomatoes and the chicken stock. Simmer on medium heat till the spinach is wilted.
- Add back in the cooked tortellini, 1/2 of the monterey jack cheese and season pepper. Toss to coat and drizzle the juice from a whole lemon over everything. Turn off the heat and toss once more before serving~ once served add the remaining cheese on top and drizzle with a bit more lemon juice. Enjoy!
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Reviews 24Category SoupCuisine MediterraneanEstimated Reading Time 8 mins
- Add 2 tablespoons butter/oil to the now empty pot and heat over medium high heat. Add onions and mushrooms and cook, stirring occasionally for 6 minutes. Add carrots and cook until tender – about 4 minutes. Add the garlic and thyme and cook 30 seconds.
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